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Preparation

Cook lobsters and make stock:

Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.

When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.

While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.

Make gelées:

Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.

Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.

To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .

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Recent Reviews

I made this last Christmas. I agree, quite labor intensive and mixed reactions to the Lobster "jello" among the adults. However, quite beautiful and most adults enjoyed the taste immensely. I also used the time saving tips of the previous reviewer.

A Cook from Boston, MA /

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It is true this is difficult & expensive but I saved time by having the fishmonger steam the lobster & substituting half clam juice & half white wine for the broth, adding the herbs & vegetables for 20 min.
I chopped & steamed some of the fennel & mixed it w/lobster & chopped radishes to make the lobster go further.
Next time I will add more vinegar to oil for a bit of "bite" but it lookd spectacular & everone(all adults) raved about it.

canaletto1104 from NYC /

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I served this pretty (and
expensive) starter last
Thanksgiving. It has
become a running joke in
my family as the labor
intensive dish no one
wanted to eat. As other
reviewers mention, those
who did eat it picked out
the lobster meat. Better
uses for lobster abound.

A Cook from Los Angeles /

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This recipe is a whole lot of work, real work when doubled. I have to admit that the photography in the magazine made this dish so desirable. It was beautiful! Prepared this recipe as directed for Christmas dinner appetizer for 8 foodie adults and 8 children. Based on the photo I was determined to make this dish despite disparaging references to lobster jello. Results: a few ate it all (me); many picked out the lobster leaving most of the "gelee" behind; most of the kids passed altogether. I have to say that it is not worth the effort or expense. Many better recipes to indulge your lobster cravings.